recipe image

Rasgullay

Sweet Dumplings

Recipe by Farhat of Gujranwala, PK

22 comments
27 likes

Ingredients vegetarian 6 servings


    • 1 liter fresh milk
    • 2 cup sugar
    • 1 tsp rava ( soji)
    • 1 lemon juice
    • 3 - 4 cup water
    • 3 - 4 cardamom
    • 1/2 tsp baking powder

    Directions

    1. Boil milk
    2. Add lemon juice in milk to make fresh cheese ( paneer)
    3. Pour it in a clothe to drain water, leave it for a while
    4. When all water is drained, mash it with hand until it become soft dough
    5. Add rava and baking powder, mash again
    6. When rava and paneer mixed altogether make small balls, keep aside.
    7. Meanwhile, dissolve sugar in water, add cardamom to make syrup
    8. Add paneer balls in boiling syrup and boil them for about 10 - 15 minutes
    9. Turn off flame and let them dip into syrup for 2 - 3 hours
    10. Ready to serve

    Note: dough should be soft and fluffy

    Comments

    Gurpreet Kaur Walia

    I wil surely try it....

    immshb

    hi. this is imam. Shall we use paneer available in the market ? instead of we make.

    Kusum Lata

    my rasullays tottaly dissolved in the syrup and broke down,pls tell how can i make rasgullays harder.

    zunairahzz

    zunairahzz

    hi farhat can u plz tell me how to make dry paneer coz when i made paneer,it was oily & rasgullay dissolved.

    kousarjahan

    hey my name is kousar ,i want to know that there is another thing ,that we can add in the place of baking powder in rasgulla

    koniki

    i have prepared rasagulla several times but i never use soojimay i know for wat purpose sooji is used

    anushka

    thanxxxxxxxx 4 d receipe i love Rasgullay but didn"t know how 2 maka it thanxxxxxx i'll surely try your receipe n if it does;nt turn good then you mind it hmmmmmmm hey i was just joking

    asma

    mam,your dish was superb,but when i boiled the balls they were very smooth but when i allowed them to cool they became much harder,could you plz. guide me

    kratika jain

    if any body has a racepee of kaju karie,pls post it to me

    sadaf

    how could we dry the paneer balls before putting in syrup

    romi gupta

    Aman you can go to any grocery store and ask them,you'll definetely get it,one more thing i'd like to know aman is that haven't you eaten soji ka halwa ever??

    preeti

    hi sanjeev, do we find any change in making the paneer when we use 1% reduced milk or 2% reduced milk ? canu plz tell me is it possible 2 get paneer from the above mentioned milk.i just wanna make sure what kind of milk can we use in US in making tiz dessert perfectly............hope u will answer tiz.......thnx for the recipe..

    Shilpi Lakhera

    we need to take full cream milk or double toned(skimmed) milk, please advise.

    sabah

    hi farhat....i wanted t ask whn i put the the balls in the syrup it rises but whn i removed and cool it shrinks....pls tell me why happening like this

    aman

    what is this soji used in rasgulley. please tell me

    ameeta khadka

    Hello Rajib, No wher I could find the recipe for rossogula except in your Khana Khazana.I will try making them right away.Wish you were here to share the joy with us.Thanks a lot.

    Poornima

    I like rusgullay very much , i will make and serve to my children astha and rohan and my husbend too, thanks to this poornima

    ayesha

    hi farhat......when i boiled the paneer balls in sugar syrup,the balls were shreded........ plz tell me why it become so?

    Farhat

    Farhat

    Your paneer should be dry not oily, because of oil it was dissolved.

    anusaya misrty

    i tried it but when i added the balls i dont know how but they all dissolved and turned into a puree type pls tell me whats wrong with it

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